Djamel Eddine Mekhancha, a lecturer and researcher specialising in human nutrition at the University of Constantine 1, was at the Djazagro 2025 Experts' Agora on Wednesday 9 April to raise awareness among trade show visitors about the need for a database of Algerian foods.
In this interview, he discusses the main points of his talk.
Published on Dec 8,2025 at 4:09 PM | Updated on Apr 10,2026 at 8:55 AM

Could you introduce yourself in a few words?

I obtained my first degree in food engineering in 1978 at the University of Constantine. I continued my postgraduate studies and specialised in food and nutrition issues. I hold a PhD in Human Nutrition and have been a lecturer and researcher at the Institute of Nutrition, Food and Agri-Food Technologies (INATAA) at the University of Constantine 1 for 40 years. As a founding member of the Food, Nutrition and Health Research Laboratory (ALNUTS) and a founding member and vice-president of the Algerian Nutrition Society (SAN), I have participated in research projects and the development of training courses in the fields and specialities of food science and nutrition science.


Why do you think a database for Algerian foods is necessary?

Food databases contain information on foods and, in particular, their nutrient and other substance content: energy, proteins, lipids (fatty acids, omega 3, omega 6, etc.), carbohydrates (added sugar, fibre, etc.), vitamins and minerals (calcium, iron, sodium, etc.). Without these food databases, it would be impossible to conduct studies and design appropriate menus. Similarly, it is impossible to understand the role of diet in many diseases without the knowledge of food composition provided by these databases. They must be established according to rules defined by the INFOODS network and the FAO. An American or European database cannot be used for Algeria. Algerian foods (traditional or industrial) have their own specific characteristics. Algerian commercial, dietary and culinary practices also have their own specific characteristics.

 

Which professionals might be interested in establishing this database?

They are of interest to health and nutrition researchers, nutritionists, doctors, community managers (school and university catering, which concerns a total of nearly 15 million pupils and students), economists and planners, agricultural producers and processors, many actors in the food system and, of course, consumers who are concerned about the nutritional quality of what they buy, cook and consume. This also makes it possible to classify foods according to their nutritional value for food choices, balanced diets, menu planning, nutritional recommendations and dietary advice, the development of meal plans, etc. Food classifications such as NOVA, NUTRISCORE and the French YUKA app (among others) also require this data. We would like to thank Djamel-Eddine Mekhancha for his contribution and insights.

 

Join us at the Experts' Agora from 12 to 15 April for Djazagro 2026.